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Express strawberry tart
A quick and indulgent strawberry tart, made on a Breton shortcrust, topped with a strawberry confit and vanilla mascarpone whipped cream. Ideal for beginners who want an elegant dessert in less than an hour of active work.
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Critical Success Points
- • Whisk the egg yolks with sugar until a light foam forms.
- • Refrigerate the dough for 40 minutes to firm up.
- • Bake the shortcrust until golden (170 °C, 25 min).
- • Properly rehydrate the gelatin and incorporate it off the heat.
- • Whip the mascarpone whipped cream to stiff peaks.
- • Allow the confit to cool completely before spreading.
Safety Warnings
- • Handle the hot oven (170 °C).
- • Be careful of splatters from the boiling strawberry saucepan.
- • Do not leave the gelatin over heat to avoid burning.
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